INGREDIENTS

• 1 lb of squid
• 1 Tablespoon oil
• 1 Teaspoon minced garlic
• 1 Teaspoon minced ginger
• 1/2 cup of sliced white onions
• 1 cup of sliced celery
• 1/2 cup of sliced green pepper
• 1/2 cup of sliced red pepper
• a few sliced strips ginger
• 2 Tablespoon of sherry cooking wine
• 4 Teaspoon of curry powder
• 1/2 cup of water
• 2 Tablespoon of oyster sauce
• 1 Tablespoon of sugar
• 1 teaspoon of white pepper
• 1 teaspoon of sesame seed oil
• 1 spoon of soy sauce
• 2 tablespoon water
• 1 tablespoon corn starch

DIRECTIONS:

STEP 1 – CUTTING UP THE SQUID

• Rinse the squid and cut it in half and then cross hatch cut the squid to give it texture
• Next cut it into small pieces

STEP 2 – BOILING THE SQUID

• In a pot or pan add your squid to boiling water until the squid is submerged and boil on high heat for 1 minute. After your squid is done boiling strain and cool with cold water.

STEP 3 – STIR-FRY

• In a wok add 1 Tablespoon of oil, minced ginger and minced garlic, add the vegetables, a few sliced strips of ginger, sherry cooking wine, curry powder, 1/2 cup of water, oyster sauce, sugar, white pepper and stir-fry for 1 minute.
• Next add the squid, sesame seed oil and soy sauce.
• To thicken the sauce, whisk together 1 Tablespoon of cornstarch and 2 Tablespoon of water in a bowl and slowly add to your stir fry untill it’s the right thickness.